Tomato & Sardine Spaghetti with Crispy Crumbs
A classic combination with a satisfying crunch
Pasta Shape: Spaghetti pasta
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Difficulty: Easy
Servings: 4
Best Season: Suitable throughout the year
Ingredients
- 2 tbsp olive oil
- 30g panko breadcrumbs
- 1 medium onion, finely sliced
- 300g Regina Spaghetti
- 2 garlic cloves, grated
- 2 × 120g cans sardines in tomato sauce
- ½ tsp chilli flakes (optional)
- 200g chopped tomatoes (canned)
- 25g black olives, roughly chopped
- 1 lemon (zested and juiced)
- Small bunch of flat-leaf parsley, roughly chopped
- Salt, to taste
Instructions
- Toast breadcrumbs in 1 tbsp olive oil until golden and crispy. Set aside.
- In the same pan, heat remaining oil and cook onion with a pinch of salt until soft and lightly golden.
- Cook Regina Spaghetti according to pack instructions, reserving some pasta water.
- Add garlic to the pan, then sardines and chilli flakes. Gently mash to form a sauce.
- Stir in chopped tomatoes, olives, lemon zest and juice.
- Add spaghetti with a splash of pasta water, mix well, then finish with parsley.
- Serve topped with crispy breadcrumbs.